My daughter, Mel, and niece, Mandy, are both amazing cooks.
So when either one of them calls or stops over with a new recipe that they have tried and loved, I’m always excited to test it in my own kitchen.
The other night it was Mel’s turn to entice me into making a new recipe she’d found for cinnamon-honey butter. She said it was absolutely delicious on top of the banana bread she’d made.
She was right.
( You can find the recipe for the butter here!)
And here is my recipe for Banana Bread.
- 1 cup white sugar
- 1/2 cup shortening
- 2 eggs
- 2 tbsp milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- 2-3 bananas ripe
- 1/4 cup chopped nut optional
Preheat oven to 350. Cream sugar and shortening in a large mixing bowl. Add eggs and milk. Beat well. Add flour, soda, and salt. Fold in bananas. Place in two small or one large loaf pan. Bake for 45-50 minutes or until toothpick comes out clean. Let cool. Remove from pan and cool completely. Place in zip- locked bag. Can be frozen for up to 3 months.
Enjoy them both!
Wishing you all a FANTASTIC Friday!